Stir-Fry Pork with String Beans and Black Beans

Fermented black beans are a widely used ingredient found in Asian cuisine.  Unlike other forms of beans, fermented black beans is used as seasoning and used in small portions due to the saltiness of the beans.  In addition to being salty, the taste can be described as pungent, sharp, sweet and bitter.  It can be used to make sauces, steamed with fish, and also for stir fry dishes.  But when using, it is always wise to remember that a little goes a long way.

Today for our family dinner, I made Stir Fry Pork with Green Beans and Black Beans.  It is a very fast and simple dish to make.   After a long day from work and coming home late from church, I wanted to make dinner that was not too much of a hassle to prepare.

For a little kick, I like to add some julienne chilies to compliment the saltiness of the black beans.  The black beans add more depth and complex flavors rather than relying on soy sauce or using oyster sauce.  In addition, I find the combination of garlic and black beans to be a match made in heaven.  I love black beans with pork, but black beans can also be used for seafood as well.

Preparation time : 30 min
Cooking time 15 min

Ingredients:
500g pork shoulder thinly sliced
Hand full of string beans cut in half
3T fermented black beans
2T Soy Sauce
2T Mirin
1T Dark soy sauce (for color)
Water
4 cloves of garlic
Chopped spring onions
2 chilies julienned
Several drops of sesame seed oil
Corn starch

1.        Marinate pork with splash of soy sauce and about 1T corn starch for 30 min.

2.       Heat enough oil in wok to cover pork and deep fry til no longer pink.  Set aside pork.

3.       Drain oil from wok and leave about 1-2 T of oil for stir frying.

4.       Add garlic and stir fry till fragrant.  Immediately add black beans and stir fry for about 2 minutes.

5.       Return pork to work and add soy sauce, mirin, and water to help balance the saltiness of the black beans. 

6.       Add string beans to the wok and stir fry for 2-3 minutes. 

7.       Add corn starch solution (1t corn starch to 3T water) til sauce thickens and immediately plate the dish.

8.       Drizzle sesame seed oil on dish.  Garnish with red chilies and spring onions before serving.